Pumpkin Surprise Muffins

Easy and delicious, these gluten-free, low carb muffins are a staple in our kitchen. While they're a great choice in the fall with freshly-grown, cooked, and mashed pumpkin, they're also the perfect choice in the winter when I'm staring at my freezer wondering what to cook with all my frozen mashed pumpkin. I especially love this recipe because the surprise filling provides flavor and texture variety more than ordinary muffins, but these are still quick to stir together.

Mashed squash can also be used in place of pumpkin in this recipe. For the sweetener, I use this monk fruit, but feel free to substitute your own favorite granulated sweetener.

Restful Kitchen's Review: Easy and delicious - a staple in the kitchen!

Pumpkin Surprise Muffins
Author: Restful Kitchen
Preparation Time: 15 minutes
Cooking time: 30 minutes
Servings: 11-12 muffins

Spoiler alert! The surprise in these muffins is a sweet cream cheese filling!

Ingredients:

• 2 cups almond flour
• 2 teaspoons baking powder
• ¼ cup butter, melted
• 4 eggs
• ½ cup pumpkin or squash puree
• ¼ cup water
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cloves
• 1/2 teaspoon Himalayan pink salt
• 1/4 cup granulated monk fruit or other sweetener of choice
For the surprise filling:
• 3 ounces cream cheese, softened
• 2 tablespoons granulated monk fruit or sweetener of choice
• 1/2 teaspoon Himalayan pink salt
Equipment
• 3 mixing bowls and stirring utensils
• Muffins pan and muffin liners

Instructions:

1. Preheat oven to 350 degrees. Grease the muffin pan or line with muffin papers.
2. Melt the butter.
3. Mix the dry ingredients in a bowl.
4. In another bowl, whisk the pumpkin and eggs. Add the butter and continue to blend.
5. Add together the dry ingredients and the pumpkin mixture. Pour in the water and mix.
6. Stir together the cream cheese, sweetener, and vanilla in a separate bowl.
7. Spoon the pumpkin mixture into the muffin tin, filling each cup about 2/3 full. Use a spoon to make a small well in the center of each muffin. Place a teaspoon of the cream cheese filling into each well. Top with more muffin mixture until cream cheese is covered.
8. Bake for 25-30 minutes or until firm.

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